Scar of the Sea Gamay 2023

Where: Santa Maria Valley, California
Grapes: gamay
Body: Light/Medium
Category: Red Wine / chillable red 

With herbaceous, aromatic notes of tarragon and green sage, this will go perfectly with  roasted poultry, as well as grilled fish or charcuterie appetizers.

Grown across the globe from Beaujolais, France to the Napa and Willamette Valleys of California and Oregon, Gamay grapes produce a fruitier, lighter-bodied wine. These reds have higher acidity and fewer tannins than cabernet sauvignon or syrahs and are also a bit fruitier.

From the winemaker: 

The 5 acre Topotero vineyard sits just west of the Bassi Vineyard in Avila Beach.  Surrounded by gardens, palm trees, apples and a seasonal creek, this little vineyard is one of our favorites. The vines were grafted to Gamay from Pinot Noir in 2019 for this bottling.  The vineyard is farmed by Ben Taylor with organic practices as this is his home vineyard and it is in its final year of transition to Demeter biodynamic certification. The wine was fermented with 50% whole-cluster for 10 days, then pressed in our wooden basket press.  The wine was bottled after 10 months in barrel, without fining or filtration and with minimal sulfur used.  214 cases were produced.

organic //  native yeasts // low sulfites added // vegan // woman owner

2023  //  750ml 

Scar of the Sea was established in 2012 and is owned & operated by Mikey & Gina Giugni in San Luis Obispo, California.

The Central Coast offers us the opportunity to live, work, and play by the sea, who is influential to the vineyards we work with and how we spend our time. The ocean’s presence has shaped our way of life along with the climate, soils, and geology of the coastal vineyards we work with that fall under the spell of her fog each day.

Scar of the Sea focuses on working with farmers who are instrumental in farming for the future and making wines with as little intervention as possible. Our wines are made with the intention to tell a story of where they come from, the people who farm them, and reflect each vintage under the California sun.